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100 Health/Nutrition Essays

There you will find short essays with substantiating links to scientific sources and additional commentary. Subscribers to the SGFM newsletter are notified about additional postings to the "Columns" section as they occur.

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Preventing Alzheimer’s Disease

Alzheimer’s disease is just another chronic disease. Its cause is not unique. Chronic diseases are literally body failings both physical and mental. Nearly all chronic diseases are associated with the foods people eat. Some chronic diseases are heritable but usually they will not be expressed unless the body is abused. In nearly all cases the greatest abuse is caused by the food eaten. Think traditional food: if it killed your parents, it will most likely kill you too -- the same way.

Our physical bodies recognize food as merely a collection of chemicals. (The chemical inputs of food trump all other chemicals. In other words, “organic” is not the answer.) The body requires a complete set of chemicals for either the construction of body parts, the function of body parts, or as fuel. Some of the chemicals required are essential. If food does not contain the essential chemicals in proper balance the body will be deficient because it won’t be able to create the missing essential chemical.

For more than 30 years, leading edge nutritional scientists have been bemoaning the fact that most Americans are suffering from an Omega-3 deficiency. Thousands of studies show a strong correlation between brain function and the BALANCE of Omega-6 and Omega-3 fatty acids in body tissues. Both fatty acids are essential. They come primarily in a one-to-one balance from the green leaf, the foundation food for all animal life. When the Omega-6 to Omega-3 balance exceeds 4:1, chronic diseases (body failings) start occurring. Therefore the deficiency of Omega-3 is only defined by its relationship to Omega-6. Nutritional studies that analyze changes in the balance of essential fatty acids show that when the ratio of Omega-6 to Omega-3 drops well below 4:1, emotional and cognitive brain functions improve dramatically.

Most Americans have damaging essential fatty acid balances from 10:1 to 20:1 and even worse caused by eating improperly balanced foods. The very best brain foods are those that are nutrient dense, high in protein and fat, and have perfectly balanced Omega-6 and Omega-3 fatty acids with ratios of from 1:1 to 2:1. Grass-fed meats and seafood are the very best foods, followed by green vegetables such as kale, spinach, broccoli, etc.

The most damaging foods for brain function are nutritionally deficient, high glycemic foods with highly skewed fatty acid profiles. Leading that list are all grains, grain-based foods, and seeds. Even some fruits are on that list. Other nutritionally deficient foods with highly skewed fatty acid profiles are all nuts, all popular cooking oils, some fruits, some vegetables, all grain-fed meats (including poultry), and farmed seafood. Other popular brain damaging foods are low-fat foods, potatoes, peanut butter, margarine, cereals, breads, pastries, sugar, sugary drinks including fruit juices, and foods with hydrogenated oils.

There is a reason why so many people have Alzheimer’s disease which is gaining the moniker of being “Type 3 diabetes.” It starts with the typical American grain-based diet. Looking for the government to spend billions of dollars to develop a magic pill that cures the ailment is futile. If you are concerned about Alzheimer’s it’s no problem finding appropriate foods to eat. While you’re still healthy, it’s up to you to eat properly to reduce your risk of getting Alzheimer’s. If you have or do get Alzheimer’s it will be important to change your diet abruptly if you hope to restore some brain function. How much improvement is unknown because so few victims of Alzheimer’s change their diet. They just keep on doing what they’ve always done hoping for a different outcome.

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